I use maple syrup tapped right here in Door County, Wisconsin for this recipe. This sauce is also great the weekend after Thanksgiving on pumpkin pancakes.
- 2 12-ounce packages of fresh cranberries
- 1 1/2 cups of pure maple syrup
- 1 cup dark brown sugar
- 1/2 cup water
- 3/4 teaspoon maple extract
Combine all the ingredients in a heavy large saucepan. Bring to a boil, stirring often. Reduce heat to medium and simmer until the cranberries “pop”. This should take about 12 to 15 minutes. Transfer to a bowl and cool completely. Can be made several days ahead and refrigerated.